Tex Mex Bean Dip

Easy Snack for Back to School: Tex Mex Cups

This healthy riff on the popular seven-layer dip gets extra credit by providing whole grains, fiber, calcium and protein—plus they’re gluten free! It just takes a few minutes for you to mash the beans and chop the tomatoes and green onions. The other ingredients don’t require any hands-on prep and can be stored in separate containers in the refrigerator.  Then everyone can make their own when hunger strikes! This is a perfect back to school snack that everyone will love.

Tex Mex Bean Dip
 
Ingredients
  • 1 (15-oz) can black beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • ¾ teaspoon ground cumin
  • ½ cup store-bought guacamole
  • ½ cup sour cream
  • ½ cup chunky salsa
  • ½ cup shredded colby-Jack cheese (or use Cheddar)
  • 1 cup chopped plum tomatoes (optional)
  • 2 green onions, chopped (optional)
  • 1 (5½-oz) bag gluten-free tortilla chips or wholegrain chips
Instructions
  1. Combine black beans, lime juice, ground cumin, and 2 to 3 teaspoons water in a medium bowl; mash with a potato masher until almost smooth.
  2. Layer ¼ cup black bean mixture, 2 tablespoons guacamole, 2 tablespoons sour cream, 2 tablespoons salsa and 2 tablespoons cheese in 4 (1- or 2-cup) plastic containers.
  3. Top each with ¼ cup tomato and green onions, if desired.
  4. Serve with chips.

Serves: 4

This recipe comes from our Back to School Survival Guide which comes free with any eMeals purchase!